Leftover Green Onion and Cheddar Mashed Potato Cake Benedicts

Never throw away your leftovers! Leftover mashed potatoes get a new lease on life when they’re thrown together with a handful of green onions and cheddar cheese, then fried up into a crispy cake. The patties are topped with poached eggs and smothered in a homemade spicy hollandaise that will leave you happy and satisfied.

Form into 6 cakes, then set aside. Heat a large nonstick skillet to medium heat. Add 1 tablespoon olive oil. Cook 3 cakes at a time, browning on both sides, about 2-3 minutes per side. Repeat with remaining cakes. You can keep them warm in a 300°F oven while you poach the eggs and make the sauce.

Fill a medium saucepan halfway full with water and add 1 tablespoon vinegar. Bring mixture to a boil and reduce to a low simmer. Crack 6 eggs, one at a time, into a small ramekin. With the eggs at the ready, stir the simmering water briskly to create a cyclone in the pan. Before the water settles, gently slide the eggs into the middle of the current. The swirling water will help keep the egg whites close to the yolks instead of spreading through the water. You may need to cook only 3-4 at a time if the pan gets too crowded. Cook about 3-4 minutes until the egg whites are cooked, but the yolks are still runny. Remove each egg with a slotted spoon.

While the eggs poach, make the hollandaise sauce. Place a heat-proof bowl over a pan of simmering water; the water should not touch the bowl. Add in your egg yolks and lemon juice. Whisk constantly until eggs are hot to the touch and pale yellow, about 2-3 minutes. If the mixture gets too hot, just take the bowl off and continue to whisk vigorously. Slowly whisk in the melted butter until it’s fully incorporated. Whisk in Sriracha. Season with plenty of salt and pepper. If needed, you can add a little bit of water to loosen the sauce up.

Place a poached egg on top of a potato cake, spoon sauce on top and garnish with green onion.